Detailed Course Contents
6,200 JPY Course (8 Items)
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Offer period:
Year-round -
Menu Order Reception Time:
17:00 - 20:00 - Time Limit: 120 Min
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/THU/FRI/SAT
Reservation
Reserve by 17:00 2 days ahead.
Order
Orders can be placed for a group size of 2 to 25 guests only.
Menu Information
Small bowled dish of the season
| Menu Info | Seasonally changing side dish. |
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Assorted seasonal vegetables
| Menu Info | Platter of various kinds of vegetables that are currently in season. |
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Assorted sashimi, 3 kinds
| Menu Info | Platter of 3 kinds of seafood sashimi. |
|---|---|
| Cooking | Raw |
Seasonal grilled fish
| Menu Info | Baked seasonal fish. |
|---|---|
| Ingredients | Processed marine product |
| Cooking | Bake/Roast |
Manila clams miso soup
| Menu Info | Soup made by simmering Manila clams and other ingredients in dashi broth, flavored with miso. |
|---|---|
| Ingredients | Manila clam |
| Flavor | Dashi |
| Cooking | Simmer |
Manila clams rice
| Menu Info | Boiled manila clams steamed with rice in their own juices. |
|---|---|
| Ingredients | Manila clam, Rice |
| Cooking | Steam |
Clear broth soup
| Menu Info | A clear soup flavored with soy sauce and salt, with floating ingredients. |
|---|---|
| Cooking | Simmer |
Pickles
| Menu Info | A type of food in which ingredients are marinated in seasonings (salt, rice bran, vinegar, miso, soy sauce etc.). |
|---|---|
| Ingredients | Cucumber, Daikon radish |
| Cooking | Pickle |
All-You-Can-Drink
All-You-Can-Drink
Beer / Whiskey / Highball / Shochu Highball, Sour / Japanese Sake / Shochu (Distilled spirits) / Plum Wine / Cocktails / Soft Drinks
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)